Vegan Hot Cross Buns

Vegan Hot Cross Buns — a delicious classic Easter treat and can also be enjoyed all year round. They are lightly spiced sticky fruit buns with pastry crosses.

I’ve been to an interview today and it was pretty good. I really hope to hear something from them. Otherwise I have another interview for tomorrow.

So, back from the interview today, I had to clear my head a little bit (so that I don’t get excited too soon!) And there’s no better to do than baking. Right?!

I always look at those yummy hot cross buns in supermarkets and don’t buy them because they contain milk or eggs or non-vegan stuff. So, I decided to give them a try!

I adapted and veganised the recipe from the BBC website. (They’ve got some quite nice recipes on there by the way).

The recipe seems quite lengthy but actual hands-on time is not that much. During the waiting time, I just did other things then came back to it.

They’ve turned out really nice for a first try! And BoyfriendLovlie decided he would call them “hot cross bums” for some reason!

Anyway, with my interview that went on nicely and the warm yummy buns that baked really well, fragrancing my wintery kitchen with the smell of sweet spices from these vegan hot cross buns, I’ve had a great day today!

To make these Vegan Hot Cross Buns:

Start by preparing the ferment starter for the dough. Combine the milk with the water in a deep bowl, as it will rise consequently (mine almost overflowed!). Whisk in the yeast, sugar and flour, cover and put in a warm place for 20 minutes.

To make the buns: sieve the flour, salt and spice into a large mixing bowl and pour in the oil. Rub in between the fingers until mixture resembles fine breadcrumbs.

Make a well in the centre and put the sugar and lemon zest in the well. Pour on the ferment starter. Gradually draw in the flour and mix vigorously.

Knead to a smooth, elastic dough. Add in mixed dried fruit.

Shape the dough into a ball, put it in a greased bowl, cover with a clean tea towel and leave to rise in a warm place for 30 minutes.

Turn out the dough. Punch down and knead to knock out any air.

Divide into 12 even pieces and shape into smooth balls.

Place on a greased baking tray/sheet (I used my pizza tray). Leave to rise for another 15 minutes or so.

Preheat oven to 180 degrees Celsius (350 F).

Meanwhile you can do the crosses: mix the oil with the flour, then add water to form a smooth dough.

Roll out flat to 2 – 3 mm thickness. Then cut out thin strips.

Trim and place strips to form crosses on each bun.

Bake for 25 minutes.

Remove and brush with soy milk and sugar mixture, then put back for another 10 minutes or until golden and done.

Cool on a wire rack. Enjoy with butter, jam or they’re just good on their own!

Vegan Hot Cross Buns

A delicious recipe for Vegan Hot Cross Buns — a classic Easter treat, can also be enjoyed all year round. They are lightly spiced sticky fruit buns with pastry crosses.

Course Bread

Cuisine British

Keyword hot cross buns, spiced fruit buns, vegan hot cross buns

Prep Time 30mins

Cook Time 35mins

Resting Time 1hr5mins

Total Time 1hr5mins

Servings 12buns

Author Teenuja Dahari – veganlovlie.com

Ingredients

For the ferment starter:

150mlwarm soymilk

150mlwarm water

15gyeast, 2 sachets

1tablespoonsugar

2tablespoonsplain flour

For the dough:

500gstrong white flour, [4 cups], or all-purpose / plain flour

1teaspoonsalt

2teaspoonground mixed spice/cinnamon

100gsugar, [1/2 cup]

75mlvegetable oil

1lemon, grated, zest only

¾cupmixed dried fruit, or more if you like

oil, for greasing

For the crosses:

2tablespoonsflour

1tablespoonoil

1 – 1½ tablespoon water, or as needed

For glazing:

2tablespoonssoymilk

1tablespoonsugar

Instructions

Prepare the ferment starter for the dough by combining milk with the water in a deep bowl (as it will rise consequently). Whisk in the yeast, sugar and flour, cover and put in a warm place for 20 minutes.

To make the buns:

Sieve the flour, salt and spice into a large mixing bowl and pour in the oil. Rub in between the fingers until mixture resembles fine breadcrumbs.

Make a well in the centre and put the sugar and lemon zest in the well. Pour on the ferment starter.

Gradually draw in the flour and mix vigorously.

Knead to a smooth, elastic dough. Add in mixed dried fruit.

Shape the dough into a ball, put it in a greased bowl, cover with a clean tea towel and leave to rise in a warm place for 30 minutes.

Turn out the dough. Punch down and knead to knock out any air.

Divide into 12 even pieces and shape into smooth balls.

Place on a greased baking tray/sheet. Leave to rise for another 15 minutes or so.

Preheat oven to 180 degrees Celsius (350 F).

Make the crosses:

Mix the oil with the flour, then add water to form a smooth dough.

Roll out flat to 2 – 3 mm thickness. Then cut out thin strips.

Trim and place strips to form crosses on each bun.

Bake the buns:

Bake for 25 minutes.

Remove and brush with soymilk and sugar mixture, then put back for another 10 minutes or until golden and done.

Cool on a wire rack. Enjoy with butter, jam or they’re just good on their own!

Notes

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Good luck with your interview!As with your move!I know how it`s like moving countries..I`ve done it a few times..been following your blog and I love it!The love you put into what you do is evident,thank you for sharing with us!Those buns look heart warming!mmmmmm….mia

i will keep my fingers crossed for you! i like to clear my head & bake, too! it works so well – and with tasty results! these buns look PERFECT! i’m gonna have to make them soon! thanks for the recipe! 🙂

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We are Teenuja & Kevin, the couple behind the Veganlovlie blog and YouTube Channel. Currently based in Montreal, we are vegan foodies who love to immortalise our vegan recipes into delicious photos and make tempting recipe videos. Read more...

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